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Beef Carpaccio with Arugula and Parmesan

Beef Carpaccio with Arugula and Parmesan

This recipe celebrates the texture and flavor contrasts between high-quality ingredients. The delicate texture of the thinly sliced beef is enhanced when enjoyed with the crunch of the arugula  and pine nuts. The acidity of the lemon juice is balanced by the sweet cherry tomatoes, the peppery arugula and rich, salty cheese. Serve with a light, fruity red wine to complement the dish.

Beef Carpaccio with Arugula and Parmesan
Serves 2

6 oz Beef Tenderloin (have your butcher slice paper-thin)
2 cups fresh picked baby arugula, washed and dried
4 oz small wedge of good quality Parmesan cheese
2 Tbsp extra virgin olive oil
Juice from 1 lemon
Salt and freshly ground pepper to taste
1/3 cup cherry tomatoes
1/4 cup pine nuts

Heat a small skillet to medium. Shaking the pan constantly, roast pine nuts until light brown and fragrant, about 2 minutes. Remove from heat and lightly season with salt. Set aside.

Slice cherry tomatoes in half and place in a large bowl. Add arugula to a bowl and toss with olive oil, lemon juice and salt and pepper. Lay arugula mixture on chilled plates. Arrange beef slices on top of arugula mixture.

Using a box grater or vegetable peeler, make thin shavings of Parmesan. Sprinkle Parmesan and pine nuts on top of carpaccio. Serve immediately.

Note: Carpaccio is thinly sliced beef tenderloin, but you can also prepare a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or a high-quality fish.

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